微波法提取牡荆总黄酮的工艺及其抗氧化活性的研究  

Study on microware extracting processing and antioxidant activity of total flavones in Vitex negundo L.var.cannabifolia (Sieb.et Zucc.) Hand.-Mazz

作　　者：黄琼[1,2] 黎贵卿[1] 陈海燕[1] 林翠梧[1] 

机构地区：[1]广西大学化学化工学院,南宁530004 [2]广西工学院生物与化学工程系,柳州545006

出　　处：《食品科技》2010年第3期182-184,188,共4页Food Science and Technology

基　　金：广西科技攻关项目(桂科攻0480005);广西大学科学技术研究重点基金项目(2003ZD005)

摘　　要：考察影响微波法提取牡荆总黄酮的主要因素,用正交实验确定了最优提取工艺,并通过脂质过氧化实验初步探讨了牡荆总黄酮的抗氧化活性。结果表明:微波提取牡荆总黄酮的最优工艺为使用30%乙醇溶液,在温度90℃、固液比1:30的条件下微波辐射12min,提取率达9.338%,并且牡荆黄酮具有较强的抗氧化活性。The microware extracting processing of total flavones in Vitex negundo L.var.cannabifolia（Sieb.et Zucc.）Hand.-Mazz was studied according to the orthogonal design in this paper,and the antioxidation of flavones was studied by the lipid pcroxidation experiment.The results shows that 1：30 of 30% alcohol to the solid weigh ratio to liquid was used with microware treatment last for 12 min at the temperature of 90 ℃,the extraction rate was as high as 9.338%,and the extraction has strong antioxidant activity.

关 键 词：牡荆 微波 抗氧化活性 总黄酮 

分 类 号：TS201.2[轻工技术与工程—食品科学]